Wine Impregnated Blackcurrant Pound Cake
By AmayaLabadie
Of course, this is pound cake. It has a simple and unpretentious appearance. It is so plain that you won't want to eat it if you put it in front of you. However, it has a solid, rich taste and a crisp skin, not to mention that I have a secret weapon ~~~~ The homemade blackcurrant fruit soaked in rose wine is definitely a cake that cannot be put down with just one bite
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Wine Impregnated Blackcurrant Pound Cake
1
Prepare the materials.
2
Cut butter into small pieces and soften at room temperature.
3
Add brown sugar and stir.
4
Add the butter paste to the egg mixture in portions and stir until the egg mixture is completely absorbed.
5
Sift the flour, baking powder and salt into it and mix well.
6
Add the soft blackcurrant fruits and mix well to form a batter. (It seems that the blackcurrant fruits are used a little less. You can't see them in the finished product.)
7
Yes, I used a toast mold ~~~ Unbeaten fruit bars. In line with the principle of diligence and family management, the molds are common to each other, that is, the cake is wider and the cake is lower.
8
Oven at 170 degrees for about 35 minutes.